Slow Cooker Potato Meatball Stew loaded with meatballs, potatoes, celery, and carrots for a delicious weeknight meal. It’s rich, creamy, and the perfect cold weather comfort food.
Now that summer break is officially over and the kids are back to school, the struggle for what’s for dinner begins. Between work, household chores and driving the kiddos to and from various activities, the last thing we want is to get tied up in the kitchen preparing a complicated meal. Thank goodness for this potato meatball stew easily and conveniently done in the crockpot!
Imagine coming home after day’s labor to chock full of juicy meatballs, tender potatoes and carrots in a creamy, flavorful broth waiting to be enjoyed. And with hardly any effort! Just throw everything in the slow cooker and let it do the work. I used store-bought frozen meatballs to cut on prep time but I do have a great Italian meatball recipe if you prefer homemade.
This slow cooker potato meatball stew is the perfect addition to your arsenal of BER month comfort foods. Serve it with cheesy garlic bread and your favorite tossed salad for a hearty and delicious dinner meal. Enjoy!
- 24 (1 ounce each) frozen meatballs
- 4 large potatoes, peeled and sliced
- 2 large carrots, peeled and cut into chunks
- 2 stalks celery, chopped
- 4 cups chicken broth
- 1 tablespoon parsley flakes
- 1/8 teaspoon pepper
- 12 ounces evaporated milk
- In the slow cooker, combine meatballs, potatoes, baby carrots, celery, and chicken broth. Add parsley flakes and pepper and stir until well distributed.
- Cover and cook on low for about 10 to 12 hours.
- Add evaporated milk during last hour of cooking, stirring to combine.
- Stir and ladle into serving bowls. Serve hot.
“This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.”
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